Gluten-Free Falafel Bowl

Bursting with vibrant flavors and wholesome ingredients, this Gluten-Free Falafel Bowl is a healthy and satisfying twist on a classic Mediterranean favorite. Featuring oven-baked falafel made from soaked chickpeas, fresh parsley, cilantro, and aromatic spices, this recipe is completely gluten-free thanks to the addition of chickpea flour. Served over a bed of fluffy quinoa and topped with crisp cucumbers, juicy cherry tomatoes, crunchy radishes, and thinly sliced red onions, this bowl is as colorful as it is delicious. A creamy tahini-lemon dressing ties it all together, making it a perfect option for a hearty lunch, light dinner, or meal prep. Quick to assemble and full of protein, fiber, and fresh produce, this falafel bowl is the ultimate choice for a nutritious, gluten-free, plant-based meal.

Nutriscore Rating: 86/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Dried chickpeas
• 0.5 cup Onion, chopped
• 1 cup Fresh parsley leaves
• 0.5 cup Fresh cilantro leaves
• 4 Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 0.5 teaspoon Baking soda
• 2 tablespoons Chickpea flour
• 3 tablespoons Olive oil
• 2 cups Quinoa, cooked
• 1 Cucumber, diced
• 1 cup Cherry tomatoes, halved
• 0.25 cup Red onion, thinly sliced
• 4 Radishes, sliced
• 0.25 cup Tahini
• 2 tablespoons Lemon juice
• 2 tablespoons Warm water

Directions

Step 1

1. Soak the dried chickpeas in water overnight or for at least 12 hours. Drain and rinse well.

Step 2

2. In a food processor, combine soaked chickpeas, chopped onion, parsley, cilantro, minced garlic, ground cumin, ground coriander, salt, baking soda, and chickpea flour.

Step 3

3. Pulse the mixture until it forms a coarse but well-combined mixture. Be careful not to over-process; the mixture should hold together when squeezed.

Step 4

4. Transfer the falafel mixture to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Step 5

5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 6

6. Shape the falafel mixture into small balls or patties. Brush with olive oil and place on the prepared baking sheet.

Step 7

7. Bake in the preheated oven for 15-20 minutes or until golden brown, flipping halfway through.

Step 8

8. While baking, prepare the bowl. Divide the cooked quinoa among four bowls.

Step 9

9. Arrange the diced cucumber, cherry tomatoes, red onion slices, and radish slices around the bowl.

Step 10

10. In a small bowl, whisk together tahini, lemon juice, and warm water until smooth. Adjust the consistency as needed.

Step 11

11. Once the falafels are done, add them to the bowls.

Step 12

12. Drizzle the tahini dressing over the falafel bowls and serve immediately. Enjoy your gluten-free falafel bowl!

Nutrition Facts

Serving size	1765.7 grams (1765.7g)

Amount per serving	% Daily Value*
Calories	2298

Total Fat 103.10g	132%
Saturated Fat 14.90g	75%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 3452mg	150%
Total Carbohydrate 275.30g	100%
Dietary Fiber 71.40g	255%
Total Sugars 50.00g
Protein 85.10g	170%

Vitamin D 0IU	0%
Calcium 5541mg	426%
Iron 21469mg	119274%
Potassium 6330mg	135%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 14.4%

Carbs: 46.5%